Spanakopita (Greek Cheese and Spinach Pie)
ID: 0ac921b3...
A delicious traditional Greek pie made with fresh spinach, salty crumbled feta cheese, aromatic herbs, and crispy layers of olive-oil-brushed phyllo pastry. It is incredibly savory, golden-brown, and surprisingly easy to make at home.
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🍳 Cooking Flow
Blanch, cool, and firmly squeeze all excess water out of the spinach. → Mix the spinach with the beaten egg, crumbled feta, onions, herbs, and black pepper. → Layer four sheets of phyllo pastry in an oiled pie dish, brushing each layer with olive oil. → Fill with the spinach mixture, fold the overhanging pastry back over the top, brush with oil, and bake at 190°C for 35 minutes.
Cooking Steps
Brief Cooking Order
Blanch, cool, and firmly squeeze all excess water out of the spinach. → Mix the spinach with the beaten egg, crumbled feta, onions, herbs, and black pepper. → Layer four sheets of phyllo pastry in an oiled pie dish, brushing each layer with olive oil. → Fill with the spinach mixture, fold the overhanging pastry back over the top, brush with oil, and bake at 190°C for 35 minutes.
Introduction
A delicious traditional Greek pie made with fresh spinach, salty crumbled feta cheese, aromatic herbs, and crispy layers of olive-oil-brushed phyllo pastry. It is incredibly savory, golden-brown, and surprisingly easy to make at home.
Step 1
Bring 50 ml of water to a boil in a pan, add the chopped spinach, cover with a lid, and blanch for 2 minutes.
Step 2
Drain the blanched spinach in a colander, refresh it under cold running water, and leave it to drain for a couple of minutes.
Step 3
Squeeze the remaining water out of the spinach by pressing it firmly between two flat plates.
Step 4
Transfer the squeezed spinach into a large mixing bowl. Add the beaten egg, crumbled feta cheese, chopped onions, parsley, dill, and a generous amount of ground black pepper. Mix thoroughly.
Step 5
Brush the base of a 9-inch (23 cm) shallow flan dish with olive oil. Place a sheet of phyllo pastry into the dish, letting the excess hang over the sides, then brush it with olive oil.
Ingredients List
Important Notes
Squeezing out as much water as possible from the spinach is crucial; any remaining liquid will make the pastry soggy.
Phyllo pastry dries out and cracks quickly. Keep unused sheets covered with a damp towel while working if you are new to handling them.
Place each sheet of phyllo at a different angle to ensure the pie crust is evenly thick on all sides.
Let the baked spanakopita cool slightly before cutting to help it hold its shape.
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